It is quite possibly one of the easiest things I've ever made and it is to-die-for delicious!
|Step Three: After the initial 10-minute drain-off, secure the four corners of your cheesecloth together to make a sac, and hang your cheesecloth sac above a bowl.|
|You can see that I used a bag clip to secure my cheesecloth together and wound a piece of wire through the bag clip so that I could hang the sac from a handle in my kitchen.|
|Step Seven - It's ready to eat right away, but if you want to store it, keep it in the fridge up to two months! I love how the oil and the herbs stick to the cheese and become a part of it once you spread it! Yum!|
Edit: the olive oil congeals in the fridge so I did some research on storage. Apparently you can store it in the pantry, so that's where mine is now :-)